Sous vide parsnip, parsnip purée wagyu beef tataki

Serves 4
Prep time 45 minutes
Cook time 75 minutes

sous vide parsnip
800g parsnips, peeled
150g butter
20g thyme
20g rosemary
1 tbsp olive oil
2 tbsp unsalted butter

• Cut the parsnips into long, thin strips.
• Place the parsnip strips into a vacuum-sealed bag, and add butter, thyme and rosemary before sealing the bag. Sous vide the bag of ingredients at 85°C for about an hour. Then cool it down in an ice bath.
• Remove parsnip strips from bag and pan sear in olive oil them till they brown slightly. Add butter and cook the parsnips till butter turns beurre noisette.
• Place the parsnips on a kitchen towel to absorb some of the oil.

parsnip purée
600g parsnips, peeled
150g potatoes, peeled
150g onions, sliced
700g cream
100g butter
salt and pepper, to taste

• Slice the parsnips and potatoes into small pieces.
• Sauté the onions in a pan in low heat till they turn soft.
• Add parsnips, potatoes and cream into the pan and simmer till they are cooked.
• Blend everything in a blender and slowly add butter to get a smooth texture. Season with salt and pepper.

wagyu beef tataki
50ml shoyu
20ml sherry vinegar
sugar, to taste
300g wagyu, primary cut
salt and pepper, to taste

• Add shoyu, sherry vinegar and sugar together to make a vinaigrette.
• Slice the wagyu beef into thin slices and season them with the vinaigrette and salt and pepper.
• With a small cooking blowtorch, cook the meat to your preferred doneness.
• Plate the sous vide parsnip, parsnip purée and beef tataki, and serve.

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